Ingredients:

• 2 cups – idli Rice
• 1 cup – Channa dal
• 1/2 cup – Toor Dal
• 1/4 cup – Urad Dal
• 1/4 cup – moong dal
• 4 – dry Red Chillies
• 2 tbsp – grated Coconut
• 1 tsp – Fennel seeds
• salt to taste
• oil as needed
• For tempering: 1 – Onion (chopped)
• 1/4 tsp – Mustard Seeds
• 1/4 tsp – Urad Dal
• 1/4 tsp – Channa dal
• 5 – Curry leaves

Method:

1. Soak the dals and rice together for at least 2 hours.
2. Grind the dals and rice into a coarse paste in a grinder. Add the fennel seeds, red chillies, grated coconut and salt while grinding. Keep the batter aside.
3. For the tempering, heat enough oil and add the mustard seeds, urad dal and channa dal.
4. When they turn brown, add the chopped onion and curry leaves. Saute until the onion turns translucent.
5. Add the sauteed onions to the batter and give a stir.
6. Heat a kuzhi paniyaram pan on medium heat and pour a few drops of oil.
7. Pour a ladle of the batter and cook on simmer.
8. Serve with coconut chutney.
9. Recipe courtesy: Priya Easy N Tasty Recipes